Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West Indies.

Environmental swabs also showed a trend of lower counts in post-cooking areas (range = 5.8 – 6.7 log 10 CFU/m 2 ) when compared to pre-cooking environments (7.06 – 9.17 log 10 CFU/m 2 ) for all three products, but the differences were not significant ( P >0.05) ( Table 2 ).

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The only exception to this observation was bacon, where aerobic plate counts continued an increasing trend after heat treatment, up to packaging.

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